Category: Dinner

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This spinach stuffed salmon is a flavor explosion, with the creamy richness of the cheese and the earthy goodness of the spinach perfectly complementing the tender, flaky salmon. It’s a restaurant-quality meal that’s ready in just 45 minutes!

Salmon is one of my favorite kinds of seafood to make. It’s always buttery and flaky, and works well with so many different flavors! After you make this delicious stuffed salmon, here are a few more recipes to add to the dinner rotation: brown sugar glazed salmon, salmon piccata, and miso glazed salmon! They’re all absolutely delicious and will make everyone in your family a seafood lover.

Spinach Stuffed Salmon Recipe

Skip the fancy seafood restaurant and make this tasty spinach stuffed salmon at home instead! It’s filled to the brim (literally) with creamy, savory flavor that will have your whole family drooling. The spinach and cream cheese filling is the best way to add a pop of rich goodness to an already delicious dish. It takes baked salmon from good to great! Plus, with how good it tastes, you won’t even realize that you’re getting your daily dose of veggies from the spinach! A win-win!

Seriously though, this is one of the best salmon recipes that I’ve tried to date. The salmon itself turns out perfectly flavorful, flaky, and tender thanks to a brush of olive oil and sprinkling of salt and pepper. Baking it ensures that the outside reaches roasted, golden perfection, while the inside is still nice and soft! But let’s talk about this cheesy filling. It not only adds insanely delicious flavor, but moisture as well, so the salmon is perfectly melt in your mouth! If you’re not already convinced, stuffed salmon is super easy to make and takes less than an hour, so this recipe is definitely one to add to the lineup this week. You won’t regret it!

All Ingredients Needed

This mouthwatering stuffed salmon recipe brings together a lineup of ingredients that will dazzle your taste buds and leave you wanting more. From tender salmon fillets to cream cheese, zesty lemon, and a sprinkle of Italian seasoning, each component adds its own unique touch to create a dish that’s bursting with flavor. It’s the perfect meal to impress friends and family with! Note: all measurements can be found below in the recipe card.

1. Skinless Salmon Fillets: These provide a delicious and healthy base for our dish. (Psst- you can also make this recipe with chicken breasts!)
2. Olive Oil: Adds a touch of richness and helps to enhance the flavors of the salmon. It also helps the salmon cook up nicely in the oven.
3. Salt and Pepper: A sprinkle of salt and pepper will bring out the delicious, natural flavors of the salmon.

For the Filling:

1. Water: Used for cooking the spinach in.
2. Baby Spinach: These tender, vibrant leaves add a pop of color and a burst of freshness to our dish. You can also use kale as a substitute.
3. Cream Cheese: The base of the creamy, dreamy filling! Softened cream cheese adds a velvety richness to the dish. I mean let’s be real, cream cheese is so delicious and makes everything 100 times better.
4. Parmesan Cheese: Gives the filling a cheesy, savory flavor. Grate your own parmesan for the best flavor! Mozzarella cheese is another great option.
5. Lemon Pepper: This combines the tanginess of lemon zest with the subtle heat of black pepper. It adds a refreshing kick to the dish, brightening up all the flavors.
6. Italian Seasoning: Infuses the stuffed salmon with a touch of Mediterranean magic. Try making your own blend using my recipe here!
7. Lemon Juice: Freshly squeezed lemon juice adds a burst of citrusy goodness, balancing the richness of the cream cheese filling. It’s the perfect finishing touch to elevate the flavors.

How to Make Spinach Stuffed Salmon

Besides using an air fryer, baking salmon is my favorite way to prepare it. The even heat means that your salmon will be cooked through perfectly. Sometimes low and slow is the way to go! Roasting your salmon gives it a delicious, golden brown outer layer while making the cheesy filling hot and bubbly. I know you’re going to be as obsessed with this salmon as I am.

1. Preheat Oven, Prep Pan: Preheat your oven to 475 degrees Fahrenheit and then prepare a baking sheet by lining it with parchment paper.
2. Prepare Salmon: Pat your filets dry with a paper towel and rub them with the olive oil. Then sprinkle salt and pepper on both sides of the filets.
3. Slice: Cut a slit in the side of each filet, be careful not to go all the way through the filets, just enough to create a pocket
4. Cook Spinach: In a medium pan over medium high heat, sauté your spinach with the water until your spinach is wilted. Remove the spinach from heat and then drain any excess water off if needed.
5. Stuffing Mixture: In a medium bowl add your cooked spinach, cream cheese, parmesan cheese, salt, lemon pepper, and Italian seasoning. Then mix your filling until it is well combined.
6. Add to Salmon: Stuff each prepared salmon filet and then place them on the parchment lined baking sheet. Just before baking, pour the lemon juice over each stuffed filet.
7. Bake: Bake for about 8-10 minutes. Salmon should flake apart easily with a fork.
8. Serve: Serve stuffed salmon fresh with sliced lemon and your favorite side dish. I like completing my meal with asparagus, potatoes, or brussels sprouts!

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Baked Sweet and Sour Chicken is 1000x better than any takeout! It’s crispy on the outside, juicy on the inside and exploding with flavor. There is a reason why this is our favorite recipe on the blog!

This meal is going to blow your family away! I love to complete this meal with this dishes like Homemade Egg Rolls, Cream Cheese Wontons or Easy Fried Rice.

The BEST Sweet and Sour Chicken

I am going to keep this as short and simple as possible…you NEED to make this sweet and sour chicken recipe. This recipe is number one for a reason, it’s absolutely incredible. We have yet to find any takeout restaurant beat this recipe. (And that’s saying something, because I love Chinese takeout!)

A simple cornstarch batter makes each piece of chicken nice and crispy, and the sauce is to die for! It’s savory and sweet with the best hint of tang. The sauce thickens as it cooks, coating the chicken perfectly. Everything is super simple to make, so prepare for this sweet and sour chicken to be a regular in your weekly dinner rotation. Easy takeout at home, what could be better than that? (Find more “better than takeout” recipes here!)

Chinese Sweet and Sour Chicken Ingredients

Restaurant-quality sweet and sour chicken, but from the comfort of your home! These are all the ingredients you’ll need to make the perfect crispy chicken smothered in a mouthwatering, savory glaze. All measurements can be found below in the recipe card.

• Chicken Breasts: Use boneless, skinless chicken breasts for easy prep. This recipe also works really well with skinless chicken thighs or pork if you want to switch things up!
• Salt and Black Pepper: Give the chicken its first layer of flavor. Add to taste!
• Cornstarch: Creates a superb crunch.
• Eggs: Helps the coating stick to each piece of chicken.
• Canola Oil: Just enough to give the chicken a quick fry for crispiness.
• Granulated Sugar: Gives the sauce a touch of sweetness. You can also use brown sugar if you’d like! It will give your chicken a deeper, more caramel-like flavor.
• Ketchup: Adds some extra flavor to the sauce.
• White Vinegar and Apple Cider Vinegar: I love adding a combination of both because it gives the sauce a tangy flavor, but a bit of sweetness too!
• Soy Sauce: A must-add for any savory Asian dish! I used low-sodium soy sauce, but whatever you have on hand works great!
• Garlic Salt: Adds the perfect punch of savory flavor.

Sweet and Sour Baked Chicken Recipe

Making this sweet and sour chicken doesn’t take much effort at all! Once you get a taste, you’ll be happy you didn’t order takeout! The crispy breading and flavor of the sweet and sour sauce is seriously the best. You can’t beat the fresh flavor of making Chinese takeout from scratch!

1. Prep: Preheat oven to 325 degrees. Cut your chicken breasts into bite sized pieces and then season with salt and pepper.
2. Dip: Add cornstarch and slightly beaten eggs to separate bowls. Dip the chicken FIRST in the cornstarch and then coat in the egg mixture.
3. Flash Fry: Heat canola oil in a large pan over medium high heat and cook chicken until brown but not fully cooked throughout. Place the chicken in a 9×13 inch baking dish.
4. Prepare Sauce: In a medium sized mixing cowl, whisk together sugar, ketchup, apple cider vinegar, white vinegar, soy sauce and garlic salt.
5. Bake: Pour over the chicken and bake for an hour. Stir every 15 minutes to coat them in the sauce.

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This easy Beef Fried Rice is ready in under 30 minutes and so delicious! It’s a great way to reinvent leftover rice into a filling and satisfying meal that the whole family will love. With just a few simple ingredients, you’ll find yourself making this recipe all the time!

I love leftovers, so fried rice is a recipe I make all the time! You can take leftovers, and make them into a completely different meal that is satisfying and flavorful. If you are in the mood for more fried rice recipes, you’ve got to try this Hawaiian Fried Rice, this classic and Easy Fried Rice, and this Bacon Fried Rice.

Ground Beef Fried Rice

If you know me at all, you know I’m a sucker for good takeout! Of course, I also love making my family delicious and easy meals, and this beef fried rice is the best of both worlds. I usually plan to make it the night after we eat something else that I needed to make rice for, like a Korean ground beef and rice bowl, or a salmon rice bowl. Grab that leftover rice and give it new life with just a few simple steps!

First of all, in any stir fry, you can really throw in whatever you feel like. I usually stick mostly to this recipe, but sometimes I’ll throw in garlic, ginger, broccoli, and whatever strikes me in the moment. I have also used plenty of different kinds of rice, like jasmine rice and even cauliflower rice (try this cauliflower fried rice recipe). This recipe is super versatile and really flavorful, so you can change it to fit your tastebuds perfectly!

Ingredients

Oh how I love the simple ingredients in this beef fried rice! You could actually switch up the meat in this recipe, you don’t have to stick with just beef! Try chicken, ground pork, or even shrimp for a whole new recipe. This recipe is so much better than Chinese takeout and all you need is 30 minutes! You can find the measurements below in the recipe card.

• Sesame Oil: To season the veggies and beef.
• Ground Beef: You can use whatever kind of ground beef you prefer. You could also use different cuts of beef as well, like beef mince or sirloin steak! Any tender cut of beef would work.
• Onion Powder: For extra savory flavor on the beef.
• Kosher Salt: A high quality salt makes all the difference.
• Black Pepper: I love using freshly cracked black pepper for the most flavor.
• Rice: This is day old rice that is already cooked. You can use whatever method you want, I share some ideas in the tip box below, or just use your leftovers from another meal.
• White Onion: Sweet and savory at the same time, you’ll want little bites of onion in your rice.
• Peas and Carrots: Frozen is easiest and will work great for this recipe. You could use fresh if you prefer.
• Soy Sauce: You can’t forget soy sauce! It’s a classic flavor in fried rice. You can use dark soy sauce if you want to instead.
• Eggs: You will lightly beat them and scramble them in the wok. They are so good!
• Green Onions: This is optional for garnish.

Beef Fried Rice Recipe

You will need just one pot for this beef fried rice recipe. I love meals where I don’t have to do tons of dishes afterward! This recipe is simple and so flavorful, and you can eat it on it’s own, or with a few simple side dishes. It will seriously only take 30 minutes, so let’s get cooking!

1. Cook Ground Beef: Preheat a large skillet or wok to medium heat. Add 1 tablespoon of sesame oil, ground beef, onion powder, salt, and pepper. Cook for 5-7 minutes or until no longer pink. Drain any leftover oil from the meat. Remove from the wok and set aside.
2. Cook Veggies: Returning to the same wok, add the remaining 2 tablespoons sesame oil, onion, peas, and carrots. Cook until tender.
3. Scramble Eggs: Slide the onion, peas, and carrots to the side, and pour the beaten eggs onto the other side of the skillet. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.
4. Add Rice to Veggies and Egg: Add the cooked rice to the veggie and egg mixture. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until warmed through and combined.
5. Add Beef: Add the cooked ground beef back to the rice and veggie mixture and stir to combine.
6. Season and Garnish: Season with additional salt and pepper if needed. Garnish with chopped green onion if desired.

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Creamy Chicken Marsala is a classic Italian dish that is ready in under 30 minutes! Marsala wine is made into a creamy sauce paired with mushrooms for the ultimate savory bite. It’s simple and easy to whip up and sure to be a crowd-pleaser!

I am such a fan of mushrooms with just about everything. They are the perfect companion to pasta, soup, sauces, and pretty much everything else. If you love mushrooms too, then you will love this Creamy Tuscan Garlic Chicken, this delicious Skillet Creamy Chicken Mushroom Florentine, and this simple but oh-so flavorful Creamy Garlic Parmesan Mushroom Chicken.

Marsala Chicken

Do you ever make something and think, DANG! I just made that?! This Creamy Chicken Marsala became an instant favorite with the very first bite. The creamy sauce is made with sweet marsala wine and wow, the flavor is incredible. (Don’t worry because alcohol does burn off during the cooking process and is safe for the kids to eat). All you have to add to it is some heavy cream, garlic, mustard, and voila!

Everything about this meal is SO GOOD. It’s perfect served with roasted root vegetables and a simple Caesar salad. You could also serve it over pasta al limone or your favorite noodles for a filling chicken pasta. My family always requests mashed potatoes, so I know for a fact it’s great with those too! This marsala sauce is perfect over rice too. However you decide to serve it, you are going to love this quick and easy chicken dish!

Ingredients

The key ingredient in this creamy chicken marsala is of course, the Marsala wine! You can find Marsala wine fairly easily and it’s perfect to have in your pantry for more recipes, like this creamy garlic pork marsala. You can find the measurements below in the recipe card.

• Chicken Breast: I prefer to use boneless skinless chicken breast for this recipe. You could also use chicken thighs or chicken cutlets instead.
• Salt and Black Pepper: To season the chicken.
• Olive Oil: I prefer to cook with olive oil, but you can use your favorite cooking oil. You could use butter instead.
• Mushrooms: Thinly sliced as evenly as possible so they all cook at the same rate.
• Marsala Wine: The key ingredient! It adds all the body and flavor to the sauce.
• Chicken Broth: To help make the sauce.
• Heavy Whipping Cream: This is what makes this sauce so thick and creamy!
• Ground Mustard: I prefer to use ground mustard, but you could also use a liquid mustard. Or you could leave it out altogether if your family doesn’t like mustard flavor.
• Garlic Powder: To add to the depth of the sauce.
• Parsley: Fresh, for garnish. You could also add fresh thyme as well.

Creamy Chicken Marsala Recipe

This creamy chicken marsala recipe is pretty much as easy as it gets! Don’t be intimidated by cooking with wine, I kept this recipe so simple that anyone could do it. If you prefer to cook without wine, I share my substitutions below in the tip box.

1. Cook Chicken: In a large skillet over medium heat add 1 tablespoon of olive oil to the pan. Add the chicken and lightly season with salt and pepper. Cook until golden brown and cooked throughout. Remove chicken and set aside on a plate.
2. Make Sauce: Add 1 tablespoon olive oil and sauté the mushrooms for 1-2 minutes. Add marsala wine and bring to a boil over medium-high heat for 1-2 minutes. This allows the alcohol to burn out. Add the chicken broth, heavy whipping cream, ground mustard, and garlic powder. 
3. Thicken Sauce and Serve: Bring to a boil and reduce heat and simmer for about 10 minutes or until it starts to thicken. Place the cooked chicken back in the sauce and continue to simmer for about 1-2 minutes.

 

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Lemon Garlic Parmesan Shrimp Pasta is made in just one pot and ready in 30 minutes! Fresh shrimp is cooked in a buttery lemon garlic sauce and then tossed in fresh parmesan cheese and pasta. It’s unbelievably good and sure to become a new favorite!

I love cooking shrimp because it cooks up so fast and it is such a crowd-pleaser! Even the kids love it no matter which way I make it.  If you are looking for some tried and true delicious shrimp recipes, then you’ve got to try this lemon garlic shrimp scampi, this creamy garlic shrimp alfredo pasta, or this creamy tuscan garlic shrimp.

Garlic Parmesan Shrimp Pasta

Say hello to your new favorite one pot meal! This seriously blew away our taste buds and became an instant favorite with the first bite. Rewind to the time I despised shrimp. Yes, I hated shrimp. But now, I am a firm believer in giving things a chance. And if you serve this to someone who can’t stand shrimp, then I can guarantee they will walk away saying it was the best shrimp they’ve ever had.

Why is this dish so amazing? The pasta, the sauce, the shrimp- it’s all cooked perfectly and seasoned just right. I absolutely love pasta for dinner, and this pasta is just fancy enough to serve to friends. It’s made with linguine pasta, which I absolutely love. I make creamy chicken mushroom florentine and Cajun sausage linguine with it, and I knew that pasta was perfect for this recipe. The shrimp is so good with it, and the lemon brings out all of the flavors in the shrimp and the pasta. You are going to love it!

Ingredients

The best part about this lemon garlic parmesan shrimp pasta is the list of ingredients. It’s simple, clean, and SO flavorful. You will definitely want to get linguine pasta, it’s absolutely my favorite! Spaghetti can work if you are in a pinch. You can find the measurements below in the recipe card.

• Linguine Pasta: Thin, light noodles that are perfect paired with sauce and shrimp.
• Olive Oil and Butter: Sauteing the shrimp in the combination of olive oil and butter is the key to a great texture in the shrimp!
• Garlic: Add the garlic into the oil with the red pepper until fragrant.
• Red Pepper Flakes: Adds a little heat and extra flavor.
• Large Shrimp: The bigger size holds up better to the pasta.
• Salt and Pepper: To taste.
• Italian Seasoning: The Italian seasoning is the perfect flavor combination with this garlic-infused pasta sauce.
• Baby Spinach: Add it at the end so you get a perfect wilt without it getting soggy.
• Parmesan Cheese: Combine with the shrimp and pasta after they are cooked.
• Lemon Juice: To taste (one tablespoon is a good place to start).

Lemon Garlic Parmesan Shrimp Pasta Recipe

The awesome thing about this meal is that it is cooked in just one pot. Only having to dirty one pot and deliver an amazing meal for the fam is maybe my favorite thing in the whole world. It just keeps me excited about cooking!

1. Cook Pasta: In a large pot cook the pasta in boiling water according to package directions. Then drain and set aside.
2. Saute Garlic and Red Pepper in Oil: Using the same pan, heat olive oil and 2 Tablespoons of butter. Then add the garlic and red pepper flakes and cook until fragrant.
3. Cook Shrimp: Add the shrimp and salt and pepper to taste. Cook until the shrimp start to turn pink. Then add Italian seasoning and spinach and cook until wilted.
4. Combine Pasta and Shrimp: Add the pasta back to the pot with the remaining butter, parmesan, and parsley. Then stir until mixed and the butter is melted.
5. Enjoy: Add a dash of lemon juice and then serve while hot.

Tips for Making a 30-minute Meal:

• Keep it simple! Stick to recipes and ingredients you are familiar with. Save your new ideas and ingredients for a day when you have a little more time.
• Plan ahead. When you get home with groceries, go ahead and wash fresh produce, chop, make dressings, etc. that you will use later in the weeks recipes.  Then they are ready to grab when you need them quick!
• Order matters. Start the oven and the water boiling first since these things take more time.  While they heat up you can be working on the next steps.
• Substitute, swap or even omit ingredients you don’t have on hand or are time consuming to prep. If an ingredient doesn’t change the overall flavor of the dish, and will take extra time to work with or make, then change it or skip it.  Use something that is pre-made instead for example.
• Ask for help. Delegate duties like chopping or making a side salad to get the work done quicker!

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Spinach stuffed chicken breast is flavorful, filling, quick, and easy to whip up! Filled with tender spinach, cream cheese, and freshly grated Parmesan cheese, there is nothing boring about this chicken breast recipe.

I love chicken for dinner! What can I say, it’s a cheap and easy protein that can be used in so many different ways. If you are in the mood for more chicken recipes, you’ve got to try this Creamy Tuscan Garlic Chicken, this Crockpot Apricot Chicken, and this Chicken Francese.

Stuffed Chicken Breast with Spinach

You guys! The flavor on this spinach stuffed chicken breast is off the charts! Maybe you don’t always think of flavor when you hear chicken breast, but this recipe is about to break the mold. It’s easy, low carb, and yet so flavorful and filling. Not to mention you are getting plenty of veggies in with fresh spinach. This is not my first stuffed chicken breast recipe (try this stuffed Tuscan garlic chicken), but it might just be the best!

If you are new to the stuffed chicken scene, get ready for a real treat! It’s so much more fun to eat than a regular chicken breast. I feel like I’ve pretty much mastered moist chicken breast (just try this honey butter baked chicken recipe), but no matter how amazing the sauce is, nothing compares to cutting into a chicken breast that is FILLED with cream cheese. I mean, just total bliss! I absolutely love baked chicken, and this recipe is just to die for.

Ingredients

Here’s the good news, this spinach stuffed chicken breast recipe has really simple easy to come by ingredients. You can switch up the seasoning on this chicken however you like, I talk about other seasoning options down below in the tip box. You can find the measurements in the recipe box.

• Chicken Breasts: You will need 4 chicken breasts for this recipe.
• Olive Oil: I prefer the flavor of olive oil, but you can use whatever oil you prefer.
• Shallots: They are sweet and have a subtle flavor that you’ll love! You could use an onion instead.
• Garlic: Fresh garlic cloves bring out so much flavor in this chicken.
• Spinach: You will cook fresh spinach until it’s perfectly soft, then add it to the cream cheese filling.
• Salt and Pepper: To enhance all the flavors in the filling.
• Oregano: I love the amazing smell and earthy flavor it adds.
• Thyme: I think it pairs perfectly with chicken breast!
• Red Pepper Flakes: This is optional, but I love the punch of flavor and heat that they add.
• Cream Cheese: It’s the perfect option for the filling because it bakes really well and it’s tangy and sweet.
• Parmesan Cheese: I love freshly grated Parmesan cheese in this recipe.

Spinach Stuffed Chicken Breasts

It’s so easy to make! You are going to be able to whip up this spinach stuffed chicken breast and have it in the oven in about 20 minutes. Make sure you plan just over an hour for the total cook time and preparation. Let’s get making this delicious chicken!

1. Prep: Preheat your oven to 375 degrees fahrenheit and prepare your chicken by drying each one off and cutting a pocket into each one. Set aside.
2. Cook Spinach: In a medium skillet over medium high heat, heat 1 tablespoon of oil and saute your shallots for about 3 minutes. Add in your garlic and chopped spinach. Then cook until your spinach has wilted. Then remove from heat.
3. Make Seasoning: In a small bowl, mix your salt, pepper, oregano, thyme, and red pepper flakes. Then divide this mixture in half.
4. Make Filling: In a medium bowl add your softened cream cheese, parmesan cheese, cooked spinach and shallots and half of your spice mix. Mix well to combine.
5. Season and Stuff Chicken: Rub the remaining 2 tablespoons of oil onto each chicken breast and then season each one with the remaining spice mix. Stuff each chicken evenly with the spinach and cream cheese mixture until it has all been used.
6. Bake: Place the stuffed breasts onto a 9X13 inch baking dish. Bake uncovered for 30-45 minutes, or until the chicken is cooked through and there is a nice brown crust on the top of each one.
7. Enjoy: Remove the chicken from the oven and serve fresh!

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If you’re a fan of Mexican cuisine, you have to try chicken tinga! This delicious dish is a classic from the Puebla region and is made with shredded chicken that’s been simmered in a flavorful tomato-based sauce with smoky chipotle peppers. The result is a savory, slightly spicy, and oh-so-tasty dish that’s perfect for tacos, tostadas, or just served over rice. Trust me, once you taste it, you’ll be hooked!

Mexican food is just divine. The meats are always so tender and flavorful, thanks to all of the delicious spices and seasonings they’re slow-cooked in! After you try chicken tinga, you’ll have to make some shredded sweet pulled pork or chorizo for your next taco night!

What is Chicken Tinga?

Chicken tinga, also known as tinga de pollo, is a traditional Mexican dish that consists of shredded chicken that’s been slow-cooked in a tomato-based sauce. It’s made with a variety of smoky spices, such as chipotle peppers, cumin, and Mexican oregano. The end result is a dish that’s packed with flavor and just the right amount of heat. While you can certainly find pre-made chicken tinga at your local grocery store, making it from scratch is not only easy, but it allows you to customize the flavors to your liking!

Chicken tinga can be served in a variety of ways! Enjoy it on a tostada, taco, or burrito, or serve it on a bed of Mexican rice for a filling and flavorful meal. The chicken itself is super flavorful, but you can always add toppings like onions, cilantro, avocados, or crumbled queso fresco to take your meal to the next level. I know you’re going to love this flavorful shredded chicken as much as I do! It’s the best way to switch up taco night in a new and delicious way.

Ingredients Needed

Time to show your spice rack some love! Chicken tinga uses super simple ingredients, most of which you probably already have on hand. Together, they make the most flavorful chicken ever! See the recipe card below for exact measurements needed.

• Olive Oil: Used for sautéing the onions and garlic with.
• White Onion: Adds a slightly sweet and savory taste to the dish.
• Garlic: You can’t go wrong with garilc, especially when it comes to chicken tinga. It adds a ton of flavor and a subtle kick that’s sure to please.
• Chicken Broth: Gives the chicken moisture and also adds a rich, savory flavor!
• Chicken Breasts: Let’s face it, chicken breasts are the MVP of the poultry world. They’re lean, versatile, and perfect for shredding into tender, juicy pieces. You can also use boneless, skinless chicken thighs if you prefer.
• Roma Tomatoes: These are the key to giving your sauce a bright, fresh flavor. Make sure to remove the seeds before blending them up with the other ingredients.
• Salt, Black Pepper, Mexican Oregano, Ground Chipotle Pepper, and Cumin: These are all the spices and seasonings I used! Together, they give the chicken a flavor that is out of this world. Savory and rich with the perfect amount of heat!

How to Make Chicken Tinga

It’s so easy, you’re going to love this chicken tinga recipe! Most of the cooking time is hands-off while it simmers, so you can use that extra time to make a delicious side dish to go with your meal (like these refried beans!), or even just watch an episode of your favorite TV show!

1. Saute Onions and Garlic: In a medium pot, heat your olive oil over medium high heat and sauté your onion until the onion is transparent, 3-4 minutes. Add in the garlic and saute just another minute.
2. Cook Chicken: Add your chicken broth, chicken breasts, prepared tomatoes, salt and pepper to the pot. Bring everything to a boil then cover and reduce heat to low. Simmer until the chicken is cooked through, about 30-40 minutes.
3. Shred: Once the chicken is cooked, remove it from the pot and shred it. Then set aside.
4. Blend Sauce: Use a slotted spoon to remove all the tomatoes and onions from the pot and add them into a blender with ¾ cup of your boiling liquid. Blend until smooth. Discard the remaining liquid from the pot and then return the pot to medium heat.
5. Combine: Add the chicken and blended mixture to the pot along with your oregano, chipotle pepper, and cumin. Cook the chicken in the sauce, stirring continuously for about 5 minutes. The chicken should be evenly coated and the sauce will reduce slightly. You can add additional salt and pepper to taste.

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Szechuan chicken is all about bold flavors, with the perfect balance of heat, sweetness, and tanginess. And the best part? It’s way better than the takeout version! Let’s fire up those taste buds and get cooking!

As much as I love Chinese takeout, it can get pricey. I’ll let you in on a secret- you can make all of your Chinese takeout faves at home with just a few simple ingredients! A few of my favorite recipes to try: slow cooker General Tso’s chicken, kung pao shrimp, and some crispy crab rangoon to complete your meal!

What is Szechuan Chicken?

Szechuan chicken is a mouthwatering Chinese dish that’s loved by many, and for good reason! Hailing from the Sichuan (hence the name) province of China, it’s known for its bold and spicy flavors that pack a punch. The dish typically features juicy chicken pieces tossed in a glaze made with sweet chili sauce, garlic, ginger, and Sichuan peppercorns. It’s a perfect blend of heat, tanginess, and umami flavors that make it an absolute knockout dish.

While Szechuan chicken is certainly a fan favorite at many Chinese takeout joints, there’s something special about making it at home. (Find my full list of “better than takeout” recipes here!) Not only can you control the spice level to your liking, but you can also experiment with different ingredients and techniques to make it your own. Trust me, this juicy, saucy chicken is sure to be a hit at your house. Serve it with white rice or fried rice, and maybe even some quick and easy air fryer wontons! With a dinner this tasty, your family will want Szechuan chicken to be a regular in the dinner rotation.

Ingredients Needed

To make this delicious Chinese classic, you’ll need ingredients like five spice, chili sauce, and Chinese black vinegar- all of which can be found at your local Asian grocer. And let me tell you, it’s worth the trip! So grab your shopping list and let’s get cooking! Note: to make the flavor of this dish even better, I used homemade Szechuan sauce. Check out my recipe here to make sure you have all the ingredients for it!

• Boneless Skinless Chicken Breasts: Chicken is coated in a mixture of cornstarch and Chinese five spice, giving it a crispy texture and a burst of tasty flavor. You can also use sliced pork or beef as a substitute.
• Chinese Black Vinegar and Soy Sauce: To balance out the heat and acidity of some of the other ingredients, I add Chinese black vinegar and soy sauce. These two ingredients work together to add tanginess and a touch of saltiness to the dish.
• Chinese Five Spice: A fragrant blend of spices that includes cinnamon, cloves, fennel seeds, star anise, and Szechuan peppercorns. You can buy this premade or make your own blend!
• Cornstarch: Cornstarch not only helps to crisp up the chicken, but also acts as a thickener for the sauce, giving it a glossy and silky texture.
• Vegetable Oil: Used to fry the chicken and veggies to crispy perfection. You can also use sesame oil instead, to infuse the dish with a little more flavor.
• Vegetables: For some color, fresh flavor, and extra texture, I added diced yellow onion, sugar snap peas, chopped broccoli and red bell peppers. Feel free to switch any of these out with what you have in your fridge!
• Szechuan Sauce: This spicy, sweet, and savory sauce gives the chicken its signature bold flavor.

How to Make Szechuan Chicken

This recipe for Szechuan chicken is so easy! Whisk up your sauce, grab your wok, and then cook all of your ingredients together! You’ll have bold, juicy chicken ready in no time.

1. Cut Chicken, Prepare Marinade: Cut your chicken breasts into bite size chunks. In a medium bowl, combine your black vinegar, soy sauce, Chinese five spice, and cornstarch. Whisk to combine. Add your chicken to the bowl and then toss to coat evenly. Cover and allow the chicken to marinate for 30 minutes at room temperature.
2. Fry Chicken: In a large skillet, wok, or frying pan, over medium high heat, heat your vegetable oil. Once your oil is hot enough, add in your marinated chicken, slowly to avoid hot oil splashing out. Fry the chicken for about 5 minutes, turning to brown the chicken evenly. Then remove the chicken from the pan.
3. Sauté Vegetables: In a large wok, heat 2 tablespoons of your oil over medium high heat, add in your onion and sauté for about 3 minutes. Add the garlic, snap peas, broccoli, bell peppers, and carrots. Stir fry your vegetables for 5-6 minutes then add in your cooked chicken.
4. Add Sauce: Reduce the heat to medium and pour your Szechuan sauce over the chicken and vegetables and continue to stir fry everything together until your vegetables have tenderized.
5. Serve: Remove from heat and serve your chicken stir fry over rice.

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With juicy chicken and tangy pickled veggies sandwiched between two slices of baguette, this recipe inspired by Vietnamese bánh mì is sure to take your lunch game from good to great. It’s a medley of flavors that will have your taste buds singing!

Bánh mì is one of my favorite dishes from Vietnamese cuisine. It’s so fresh and flavorful but still hearty and filling! If you’re not lucky enough to have a banh mi restaurant nearby, this recipe is a great substitute. Try it out for lunch with some spring rolls or egg rolls!

Chicken Banh Mi Recipe

Growing up, we were surrounded by a lot of delicious Vietnamese restaurants, so things like phở and bún bò huế were common dinners at our house. (Just thinking of a spicy bowl of bún bò huế makes my mouth water!) My older brother was always taking us to try out local pho spots. I’m so happy I was introduced to such an amazing cuisine! Surprisingly enough, it wasn’t until later on in my life that I tried banh mi for the first time, and holy cow was it a game-changer.

Banh mi sandwiches actually have a pretty interesting history. In the early 1900’s, Vietnam was a French colony, so it only makes sense that there would be Vietnamese dishes with some French influence. Hence, the baguette! Besides the baguette, banh mi is chock full of all of those classic Vietnamese flavors you know and love; tangy pickled veggies, tender, savory meat, and of course some fresh cilantro! Banh mi comes in all different flavors and is made with all kinds of protein, but for my version today I’m using grilled chicken breast! The great thing about making sandwiches at home is that you can customize them however you’d like, so feel free to swap out the chicken for pork, steak, or tofu instead!

Ingredients for Chicken Banh Mi

From juicy chicken breast to pickled veggies, this sandwich is a flavor explosion waiting to happen. And the best part? You can customize it to your heart’s content – extra jalapenos, hold the cilantro, add some sriracha mayo – the possibilities are endless! Check out the recipe card below for the exact measurements I used.

• Boneless, Skinless Chicken Breast: It’s tender and juicy when cooked correctly and makes for a great source of protein in your sandwich.
• Garlic Powder: Adds savory, garlicky goodness to the chicken breast. You can also use fresh minced garlic if you prefer!
• Salt and Black Pepper: The salt and pepper work together to enhance the flavor of the chicken. Add to taste!
• Olive Oil: Used for searing the chicken in.
• Yellow Onion: The sweet and tangy flavor of yellow onion pairs perfectly with the savory chicken and gives the sandwich a bit of crunch.
• Italian Bread or Baguette: Crispy on the outside and soft on the inside, this is the ideal bread for a banh mi sandwich.
• Mayonnaise: This creamy spread gives the sandwich a bit of richness and tang, adding a delicious layer of flavor.
• Pickled Carrots and Daikon: These tangy and slightly sweet pickled vegetables are a staple in a traditional banh mi sandwich. They add a bit of crunch and a ton of flavor.
• Cucumber: Cucumbers add a delicious texture and also help to balance out the heat of the jalapenos.
• Jalapeno: Adds a delicious kick of heat to the sandwich!
• Cilantro: An essential part of Vietnamese cuisine. This herb adds a fresh and bright flavor to the banh mi sandwich.

How to Make Chicken Banh Mi

All it takes is a few steps of searing your chicken, sautéing your onions, and then piling your delicious toppings on a soft, sliced baguette! I’m sure this easy take on the traditional banh mi sandwich will become one of your new favorite lunch recipes.

1. Cook Chicken and Onions: Prepare your chicken by rubbing it with the garlic, salt, and pepper. Then set aside. In a medium skillet, heat the oil over medium-high heat and sauté your onions until soft and browned. Remove your onions from the skillet and add in your chicken. Then cook for about 8 minutes on each side. The internal temperature should be 165 degrees Fahrenheit.
2. Slice: Remove the chicken and onions from the skillet and then slice the chicken into about ½ inch thick pieces.
3. Cut Baguette, Add Toppings: While your chicken is cooking, slice your loaf lengthwise and open it to prepare it to fill. Spread the mayonnaise onto each side of the loaf, place your cooked and cut chicken inside the bread, then add the sautéed onions on top of the chicken.
4. Layer With Veggies and Cilantro: Spread your pickled carrots and daikon over the chicken and onions, and the cucumber and jalapenos on top of the carrots. Lastly add your cilantro and salt and pepper to taste.
5. Enjoy: Close the sandwich and then cut in half. Enjoy fresh.